Chocolate Marble Cheesecake
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
1 cheesecake
- Serves:
- 6
ingredients
-
Chocolate Crumb Crust
- 1 (8 ounce) package chocolate wafers
- 2 tablespoons apricot jam, melted
-
Filling
- 1 cup ricotta cheese
- 4 egg whites
- 2 (8 ounce) packages cream cheese
- 3⁄4 cup granulated sugar, plus 2 tbsp
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1⁄4 cup cocoa powder
- 1 teaspoon almond extract
directions
- Preheat oven to 350 degrees.
- Place ricotta in a food processor and blend till creamy.
- Add the egg whites and blend until smooth.
- Add cream cheese, sugar, flour and vanilla. Process until smooth.
- Transfer half of the filling to another bowl and stir in the cocoa and almond extract and blend until well combined.
- Add an additional 2 tablespoons sugar.
-
PREPARE THE CRUST:
- Place a few wafer cookies in processor and pulse until finely ground.
- Repeat with more cookies a few at a time.
- Spray a 9" spring form pan with no-stick spray on the bottom and up the sides. Set aside.
- In a medium bowl stir together the crumbs and melted jam until well combined.
- Using your fingers lightly press the crumbs and melted jam into the bottom and about 2" up the sides of the pan.
- Bake crust at 350 degrees for 8 minutes.
- Remove from the oven and set aside.
- Increase oven temperature to 375 degrees.
- Pour 1/2 of of each filling into the crust.
- Using a spatula gently swirl the two fillings to create a "marble" look.
- Bake at 375 for 35-40 minutes or until a knife inserted in the center comes out clean.
- Remove from oven and cool for 15 minutes without unsnapping the hinge. Loosen the crust slightly from the sides of the pan.
- Then cool for another 30 minutes.
- Unsnap the sides of the pan and cool on the counter completely to the touch.
- Place in the fridge for at least 4 hours before serving.
- Garnish top with additional fine chocolate wafer crumbs or dark chocolate shavings.
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RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>